Be Forewarned

1 oz Añejo tequila
1 oz Brandy, Cardenal Mendoza
1 oz Cynar
2 ds Bitters (bergamot)
Instructions

Stir and strain.

Picture of Be Forewarned
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Good but STRONG
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flickerdart commented on 7/26/2020:

Powerful leather taste. Might benefit from a tiny addition of peaty scotch or smoky mezcal to take it to the next level.

edgar allan poe

1 1⁄2 oz Applejack, Lairds
1⁄2 oz Amontillado Sherry
1⁄2 oz Hazelnut liqueur, Frangelico
1⁄4 oz Maraschino Liqueur, Luxardo
3⁄4 oz Lemon juice
1 ds Allspice Dram
Instructions

Shake with ice and strain into a cocktail glass. Float a dash of allspice dram and garnish with a fennel frond if available.

Yields Drink
Authenticity
Authentic recipe
Creator
By Sahil Mehta at the bar "Estragon". Recipes he created for Estragon's Dead Poet Halloween dinner party.
Source reference

http://cocktailvirgin.blogspot.com/2013/11/edgar-allen-poe.html

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Decent but disappointing. Mostly tasted like lemon juice. I'd dial that back.
  • I tweaked it to make it less sour. Also made the dram a full 1 cl. Very good drink. 1 cl Lemon juice 1 cl Allspice Dram — ★★★★
  • Class:drink like a monk
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René commented on 8/12/2017:

I tweaked it to make it less sour. Also made the dram a full 1 cl. Very good drink. 1 cl Lemon juice, 1 cl Allspice Dram

Peppermary commented on 11/16/2019:

Very tasty drink. You can taste the Frangelico but it is very nicely set off by the tangy/bitter flavors.  Will make again.

Green Devil

1 oz Gin
1⁄2 t Absinthe
11 1⁄5 oz Beer, Duvel (1 bottle of Duvel beer)
Instructions

Rinse beer glass (preferably one made for Belgian beers) with Absinthe. Add Gin and fill with beer, aiming for a nice, foamy head.

Yields Drink
Authenticity
Authentic recipe
Creator
Stephen Beaumont (Canadian beer expert and author)
Source reference

http://www.seriouseats.com/recipes/2009/01/green-devil-cocktail-recipe…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Baverniess

1 oz Bourbon, Maker's Mark
1 oz Averna
1⁄2 oz Maple syrup
3 ds Bitters, Angostura
1 wdg Orange
3 oz Stout, Guinness stout
Instructions

Combine first four ingredients in shaker with ice. Squeeze orange wedge into drink and discard. Shake. Add Guinness and mix by pouring from top to bottom glass of shaker. Strain into cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Creator
by Trevor Kallies, from
Source reference

http://www.vancouversun.com/life/Move+over+martini+Beer+based+cocktails…

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Class:drink like a monk
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queenshaboo commented on 9/05/2017:

Subbed Bulleit Rye, freshly squeezed grapefruit and Karl Strauss Wreck Alley Stout, OMG this cocktail's YUM!!!!

j6910wright commented on 1/05/2018:

Great cocktail, subbed Cynar for the Averna & Old Rasputin for the Guinness, worked well.  Great winter drink.

Peppermary commented on 5/06/2020:

This is really fun and different. Averna is my new favorite ingredient. It's great on its own, but I could almost imagine making a vanilla ice cream float out of this drink for a mind-blowing dessert.

Zander

2 oz Genever, Bols
1 1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Bénédictine
1 ds Bitters, Angostura
1 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel
Instructions

Stir with ice and strain into a rocks glass. Garnish with a lemon twist.

Yields Drink
Authenticity
Authentic recipe
Creator
From Isaac Sussman of the Independent
Source reference

http://cocktailvirgin.blogspot.com/2013/12/zander.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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primrose hill

1 3⁄4 oz Gin, Aviation
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Maraschino Liqueur, Luxardo
1 bsp Fernet Branca
Instructions

Stir with ice and strain into a cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Creator
From Imbibe Magazine: the "Primrose Hill" created by Erik Carlson of Bastille in Seattle.
Source reference

http://cocktailvirgin.blogspot.com/2014/02/primrose-hill.html

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Felonius Monk

1 1⁄2 oz Gin
1 1⁄4 oz Lemon juice
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Bénédictine
3 ds Bitters, Angostura
1 oz Egg white
1 1⁄2 oz Beer (belgian abbey)
1 twst Orange peel
Instructions

Combine all except beer in a shaker without ice. Shake for several seconds, then add ice and shake for at least 15 seconds. Strain into collins glass and top with beer. Garnish.

Yields Drink
Authenticity
Altered recipe
Creator
Tim Lacy's Beta Cocktails book.
Source reference

http://cocktailvirgin.blogspot.com/2011/12/felonious-monk.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Interesting
  • Class:drink like a monk
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Belgian 75

1 1⁄2 oz Gin
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
2 oz Beer (Use Chimay Tripel (White) or other Belgian Amber Ale)
1 twst Lemon peel
Instructions

Combine first 3 ingredients in shaker with ice. Shake, strain into cocktail glass or flute. Top with beer, garnish.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Class:drink like a monk
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Zachary Pearson commented on 7/12/2015:

Is there beer in this drink? If so, what kind and how much? Is there a Chinato you like? Thanks,  Zachary 

Kickin' Radler

3⁄4 oz Campari
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
5 oz Beer, Shiner Ruby Redbird
Instructions

Build over ice in a wine glass.

Notes

Shiner Ruby Redbird is a Texan summer seasonal brewed with grapefruit and ginger.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Pineapple Apricot Tropical

1 1⁄2 oz Pisco, Barsol
1⁄2 oz Apricot eau-de-vie, Blume Marillen
3⁄4 oz Lime juice
3⁄4 oz Pineapple Gum Syrup (Small Hand Foods)
1⁄2 oz Simple syrup
2 ds Bitters, Angostura
1 spg Mint (as garnish)
Instructions

Shake, strain over a hand cut ice cube in a double rocks glass, garnish.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
John Codd, The Cognac Room at Gaspar Brasserie, adapting a recipe from Charles Baker.
Source reference

http://barflysf.com/2015/07/06/working-our-way-through-50-brandy-cockta…

Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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